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RECIPES/Desserts
Chocolate Dreams
A rich double layer chocolate cake with chocolate whip cream filling.
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INGREDIENTS
2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1-1/2 cups sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1-1/2 (1-ounce) squares unsweetened chocolate, melted
1-1/4 teaspoons vanilla
1 teaspoon almond extract

Filling:
1 tub chocolate cool whip.
Frosting
1-1/4 pounds sugar (about 3 cups)
1 cup evaporated milk
2 ounces bittersweet or unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla
Instructions
Preheat oven to 300F. Grease and flour 2 nine-inch round cake pans. In a medium bowl, sift the flour, soda, and salt . Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla, and almond extracts. Bake for 45 minutes or until done.
Cool and spread cool whip on top of the bottom layer.Add top layer.
For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.

RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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